Greg and Mary Reynolds own and operate Riverbend Farm, which works hard to
improve soil quality with a four-year crop rotation. Two years of vegetable production are followed by two years of soil building with cover crops and green manures that include oats and peas, rye and vetch, and soybeans and sorghum Sudan grass.

Certified organic since 1994, Riverbend grows approximately 200 varieties
of 20 crops, from radishes and arugula to unusual and heirloom varieties of
organic vegetables. Produce includes Persimmon tomatoes, German Butterball
potatoes, Rosa Bianca eggplant, Hinkelhatz peppers, Mandan Bride flour
corn, Crow River Black and Delano dry beans.